Truckin' on the Western Branch

Image by Sheally

Fleet Carney Morgan’s Chicken Salad 2 cups cooked chicken, cut in bite-sized pieces 1½ cups celery, diced 3 hard-boiled eggs, diced ½ teaspoon pepper 1 teaspoon salt Red pepper to taste

1 teaspoon dry mustard 2 teaspoons celery seed 2 tablespoons Worcestershire sauce 1 tablespoon lemon juice ½ cup mayonnaise

Gently mix the chicken, celery and eggs. Combine seasoning in mayonnaise and stir into first mixture. Allow to stand overnight in refrigerator for better flavor.

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